Fish Pie
- little plum
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Fish Pie
I love fish pie, it's usually supermarket stuff I have, and this can vary in quality. I decided to make my own last week using smoked Haddock. If I say so myself the outcome was quite successful flavour wise, but to be honest, the texture of the mashed potato topping was quite watery. I boiled the potatoes, drained, added a wee drop of milk and a knob of butter, seasoned, then mashed. Have I missed out on some process to remove the moisture from the potato. ?
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The trouble with retirement is that you never get a day off - Abe Lemons
The trouble with retirement is that you never get a day off - Abe Lemons
- little plum
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Re: Fish Pie
Morag, I would like to thank you with the quick response, but I dont think this was the problem. I had already removed the aye's and skins anaw.morag wrote:Aye.
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The trouble with retirement is that you never get a day off - Abe Lemons
The trouble with retirement is that you never get a day off - Abe Lemons
- morag
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Re: Fish Pie
I'd skip the milk. Or, use instant potatoes, yes, it goes against the grain, but sometimes it works..
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- Meg
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Re: Fish Pie
Think it might be more the type of potatoes you were using LP - I use either King Edwards or, if I can get them, Golden Wonders. At a push, I use Auntie Delia's favourite, Desiree but they aren't my favourites.little plum wrote:Have I missed out on some process to remove the moisture from the potato. ?
Meg
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Re: Fish Pie
We're making Sheppard's pie tomorrow in our men's kitchen in addition to a Tuna bake. As for the soggy tatties, I'd consider powdered milk. But what do I know.
Mind you I'm awful popular at home as is Netta's Bobby - we save them cooking for two days each week ... oh yes three days, counting our fish and chip night.
Mind you I'm awful popular at home as is Netta's Bobby - we save them cooking for two days each week ... oh yes three days, counting our fish and chip night.
- morag
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Re: Fish Pie
have a recipe, untried, that calls for using salt and vinegar kettle style chips (crisps) as a coating for fish. You spread mayo on the fish, then the slightly crushed chips and bake. I'll try it and let you know!
"You don't have a Soul. You are a Soul. You have a body."
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- John Donnelly
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Re: Fish Pie
Hi LP,
even though I say it myself, I make a mean mashed tatty.
Don't let them get too soft. When they fall off the fork, they're ready, then drain and let steam dry for a couple of minutes.
No milk, just butter; trial and error will get you there; no' too much, no' too little.
Once mashed and the butter mixed in, stir it round vigourously with a fork on a high gas for a minute or so.
It will become like a lump of dough. Keep turning it over so that it doesn't stick to the pan.
Then add your fish.
Good luck,
JD.
even though I say it myself, I make a mean mashed tatty.
Don't let them get too soft. When they fall off the fork, they're ready, then drain and let steam dry for a couple of minutes.
No milk, just butter; trial and error will get you there; no' too much, no' too little.
Once mashed and the butter mixed in, stir it round vigourously with a fork on a high gas for a minute or so.
It will become like a lump of dough. Keep turning it over so that it doesn't stick to the pan.
Then add your fish.
Good luck,
JD.
- little plum
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Re: Fish Pie
Thank you for the suggestions, a bit of trial and error required.
Morag, this recipe sounds very similar to one that I use for Salmon steaks. I put the fish in tinfoil (aluminium) , add a knob of butter, season and sprinkle it with mixed herbs and then make a parcel. When ready, coat the fish with spreading cheese and then sprinkle bread crumbs on it. Toast under the grill until the breadcrumbs turn golden brown, serve with a salad. Yum.morag wrote:have a recipe, untried, that calls for using salt and vinegar kettle style chips (crisps) as a coating for fish. You spread mayo on the fish, then the slightly crushed chips and bake. I'll try it and let you know!
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The trouble with retirement is that you never get a day off - Abe Lemons
The trouble with retirement is that you never get a day off - Abe Lemons